Set dosa is very soft, light and spongy dosa.
Prep Time9 hrs
Cook Time30 mins
Total Time9 hrs 30 mins
Servings: 3 to 4
- 1 cup idli dosa rice or parboiled rice or 200 grams idli dosa rice
- ½ cup thick poha (flattened rice) or 50 grams thick poha
- 2 tablespoon urad dal
- 7 to 8 methi seeds (fenugreek seeds)
- 1.5 cups water for soaking
- ¾ cup of the strained water for grinding
- ¼ teaspoon sugar
- ½ teaspoon rock salt or regular salt or add as per taste
- ¼ teaspoon baking soda
- oil or butter or ghee as required
In a bowl or pan, take the following ingredients - rice, urad dal, 7 to 8 fenugreek seeds. I used idli rice. You can also use short grained regular rice like sona masuri rice.
Rinse all the ingredients for a couple of times. Drain and keep aside.
Next, in a separate bowl or pan or cup, take the thick poha (50 grams). Rinse the poha once or twice with water.
Strain and add the poha to the bowl containing rice, urad dal, methi seeds.
Add 1.5 cups water and soak all the ingredients for 5 to 6 hours.
Later, drain very well. Reserve the strained water. We will use this strained water for grinding.
making set dosa batter
Now add half of the soaked ingredients in a wet grinder jar. Depending on the size of the jar, you can add half or full.
Add ½ cup water and grind very well. The rice grains can have a consistency of that like idli rawa.
Pour this batter in a large bowl or pan. I ground in two batches. First round, I added 1/2 cup water and for the next batch I added 1/4 cup water. Overall I added 3/4 cup water while grinding. If the grinder becomes hot, then wait for it to cool down and then continue with the grinding.
Then add 1/4 tsp sugar.
Mix very well. Cover with a lid and let the batter ferment for 8 to 9 hours or more depending on the temperature conditions in your city.
The day I made this batter, the temperature in the night fell to 16 degrees celsius. I kept the batter in a warm place in the kitchen for 13 hours.
Add 1/2 tsp salt and 1/4 tsp baking soda. You can add the salt as per your taste.
Mix very well. The soda should be evenly distributed in the dosa batter.
In case if the batter looks thick, you can add some more water. I did add 1/4 cup water before preparing the dosas. Mix very well after you add water.
method 1 - cooking set dosa
Heat an iron tawa or griddle. In the center, spread some oil. For non stick pan, you need not grease the pan.
The tawa has to be medium hot and not very hot. If very hot, the dosa gets too browned or can get burnt with uneven cooking. If the tawa is warm, then the dosa does not become soft and the bubbles or holes do not get formed on the dosa. While making these dosas, you can regulate the flame from low to medium.
Take a ladle of the batter and gently pour it on the tawa. Just spread the batter very lightly to make a small dosa.
Drizzle some oil on the sides as well as on the top. You can also top the set dosa with some grated carrots, beetroots, chopped onions and green chilies.
When the base become golden and crisp, flip the dosa.
When the second side also gets golden and crisp, lift the dosa with a spatula and serve. You can also place the set dosa in a warm casserole.
method 2 - cooking set dosa
The usual method of cooking these dosas - first spread the batter and drizzle some oil on the sides and top.
Lower the flame and cover the dosa with a lid.
Remove the lid when the top is firm and done.
Use any method that suits you to make these dosas. Prepare the dosas this way. If you have a large tawa, then you can make 2 to 3 set dosa at the same time.
Serve with coconut chutney, vegetable korma, sambar. I served these sponge dosa with a spicy coconut chutney and potato sagu.